Layered parathas lathered with ghee and masala and fried in oil.
There are no specific measurements for the masala. The amount I have mentioned is just to give you some idea to start with. Add as much as you like and prefer. Mix all the masala together, taste and adjust. You can also add or leave the spices you like and you don't. If you add enough salt in the dough, you can leave it out in the masala. If not add some in the masala. The more the pieces you cut, you would get more layers. So you can divide into large portions of dough and roll out into a big chapathi and cut as many pieces as possible. These parathas will be slightly crispier and not soft as rotis.
Parath Masala Paratha | Layered Masala Paratha https://www.themagicsaucepan.com/breakfast/roti-parathas/parath-masala-paratha-layered-masala